Matcha Vanilla Cheesecake With Chocolate Cookie Crust

This vanilla matcha cheesecake is every bit as decadent as the dairy kind but instead of weighing you down, it energizes you! It’s not salad, but this no-bake cheesecake is made with cashews, coconut milk, matcha green tea, almonds, and cacao, and is sweetened with dates. Creamy, rich, and melt-in-your-mouth good.

MATCHA VANILLA CHEESECAKE WITH CHOCOLATE COOKIE CRUST [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE FILLING:

• 1 1/3 cup cashews, soaked 2-4 hours, drained, and rinsed)
• 1 13.5-ounce can full-fat coconut milk
• 1 cup dates, packed, soaked in hot water a few minutes before blending, if needed
• 2 tablespoons matcha green tea powder
• 1 tablespoon vanilla
• A pinch of salt
• 1 tablespoon of vodka (optional)

FOR THE CRUST:

• 1 cup raw almonds
• 1/3 cup raw pecans
• 1/3 cup rolled oats
• 1/3 cup raw buckwheat groats or more oats
• 1/3 cup cacao or cocoa powder
• 10 Medjool dates
• A pinch of salt
• 1-2 tablespoons water, as needed

FOR THE RAW CHOCOLATE SAUCE:

• 3 tablespoons melted coconut oil
• 3 tablespoons cocoa or cacao powder
• 1 tablespoon coconut nectar or maple syrup

PREPARATION

1. In a food processor, process the first four crust ingredients until a fine meal forms. Add the remaining ingredients and process until well blended and the mixture sticks together. Press the crust mixture evenly into an 8-inch springform pan. Set aside.
2. In a high-speed blender, blend all of the filling ingredients until completely smooth and silky, it may take a minute or two. Pour filling into crust. Tap on the counter lightly to even out the filling. Freeze for about 4 hours or until firm. Mix the raw chocolate sauce ingredients together until blended, drizzle on cake, and sprinkle on coconut shreds. Serve.

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